Marlin – Blue Marlin Kajiki

Blue Marlin (Kajiki) Flavor Profile

Blue Marlin Flavor Scale

Flavor
Oil
Texture

Blue Marlin has a mildly pronounced flavor with a very firm, almost steak-like texture.  The flesh color ranges from white to pink depending upon diet, although it varies somewhat from fish to fish.  Flesh with a high fat content has a natural sheen.  Marlin are highly prized in Japan for sashimi.  Blue Marlin (Kajiki) is served as sashimi, but Striped Marlin (Nairagi) is considered to be the best Marlin for sashimi.

Typical Cooking Methods

Alternate Names

Kajiki, Sailfish, Spikefish, A`u (Hawaiian for all Marlin), Kurokajiki (Japanese)

Description (Makaira nigricans) The blue marlin is part of the billfish family and is the largest of the marlins.  They commonly grow to 11 feet and are known to exceed 2,000 pounds, but average market size is 80 – 300 pounds. They are cobalt blue on top shading to silvery white on bottom, although colors can vary by region, leading to the belief that there may in fact be two distinct species – Atlantic Blue Marlin (M. nigricans) and Indo-Pacific Blue Marlin (M. mazara).  The upper jaw is elongated in the form of a spear, the dorsal fin is pointed at front end with no spots, and pectoral fin and anal fin are pointed. The lateral line is reticulated (interwoven like a net), making it difficult to see in large specimens. The body of the blue marlin is covered with imbedded scales ending in one or two sharp points.

photo by www.honolulufish.com Photo from Wikimedia Commons

Blue Marlin Fresh Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  Frozen available all year long.

Blue Marlin Butchering Yield Percentage and Recovery

Range & Habitat

Blue Marlin are native to the tropical and temperate waters of the Atlantic, Pacific, and Indian Oceans.  They are highly migratory and may travel thousands of miles following the warm ocean currents.  They feed on mackeral, tuna and squid.

Typical Wholesale Products

Loins, Steaks

Blue Marlin Sustainability Info

Name	Alternate Names	Catch Method	Catch Region	Seafood Watch	Ocean Wise	Sea Choice	Mercury Concerns
Blue Marlin	Kajiki, Sailfish, A`u, Kurokajiki	Wild	Hawaii				Elevated
Blue Marlin	Kajiki, Sailfish, A`u, Kurokajiki	Wild	US Atlantic, Imported				Elevated
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.
= Best Choice/Recommended     = Good Alternative     = Avoid/Not Recommended							Updated August 2013

Sustainability concerns about Blue Marlin are two-fold. There is uncertainty about the specie’s population being able to keep pace with demand. And there is a lot of concern regarding bycatch, especially from fleets outside of the Hawaiian fishery.

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